crumbly egg white evening roll filled with mushrooms, zucchini, feta

Ingredients for 1 servings:

• 1 bread roll (egg white), hollowed out and baked
• 50 g mushrooms, brown
• 50 g zucchini
• 5 ml extra virgin olive oil
• 100 g feta cheese
• 1 tomato(s), if you like more
• herbal salt
• Parsley, chopped, for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with a tomato side dish a quick SIS dinner

Cut open the rolls, hollow them out, and bake them. You can eat the hollowed-out pieces dry, or if you like, you can add them finely diced to the filling. Dice the zucchini and mushrooms and toss them in olive oil. Simmer for 2-3 minutes, then add the diced feta cheese to the pan and continue cooking for another 2-3 minutes, stirring occasionally. I don’t add any seasoning, as feta cheese is usually salty enough. Fill the roll halves with the zucchini and mushroom mixture and sprinkle with a little parsley. Slice the tomato, place it on a plate, and sprinkle with a little herb salt. Tip: There’s a recipe for protein rolls in my profile. You can, of course, use store-bought ones too. If you don’t eat a protein meal in the evening, you can use any other roll.